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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 4.7 g
  • Cholesterol: 1.0 mg
  • Sodium: 28.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.9 g

View full nutritional breakdown of Roasted Vegetable Orzo calories by ingredient
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Roasted Vegetable Orzo

Submitted by: CNUTTER410


Number of Servings: 8

Ingredients

    1 zucchini, sliced
    1 Summer Squash, sliced
    1 red onion, cut into chunks
    1 lb asparagus, cut into 1" pieces
    1 lb portobello Mushrooms, sliced
    2 tablespoons olive oil
    1 pinch white sugar
    salt and black pepper to taste
    4 cubes chicken bouillion
    1/4 cup dry white wine
    1 (16 oz) package orzo
    2 tablespoons grated Parmesan Cheese

Directions

Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
3.Roast vegetables until tender, 20 to 25 minutes.
4.Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user CPUOPOLO.






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